Active Time
Total Time
25 MIN
Serves : 4

How to Make It

Step 1    

In a small bowl, stir the vodka with the soy sauce, ketchup and vinegar. In a large skillet, heat the oil. Add the chiles, ginger and Sichuan peppercorns and stir-fry over high heat until the chiles and peppercorns darken and the ginger starts to brown, about 2 minutes. Add the garlic and stir-fry until golden, about 10 seconds. Add the shrimp, season lightly with salt and stir-fry until just cooked, about 3 minutes.

Step 2    

Remove the skillet from the heat and slowly add the vodka sauce. Using a long match, carefully light the sauce. Return the skillet to the heat and bring the sauce to a simmer, stirring. Add the scallions; serve.

Suggested Pairing

Tocai from Italy's Friuli region, which borders both Austria and Slovenia, has both the aromatic complexity and succulent fruit needed to pair well with the herbal spice of the Sichuan peppercorns in this dish—and the wines remain underpriced for the quality they offer.

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